Moisten cream cheese with enough milk to be pliable and spread in bottom of baked pie shell. Place nicest berries over
this. Crush remainder of berries thoroughly and bring to a boil. Mix flour and sugar; add to hot berries and boil 8 or 10
minutes, stirring constantly. Cool and pour over raw berries in pie shell. Top with whipped cream.

Slice dough as thin as possible and line bottom and sides of a nine inch pie pan; overlapping the edges on the sides
makes a pretty scalloped border. Bake 10 minutes at 375' and cool. Fill with ice cream, chill another 10 minutes. Top with
syrup and frost with Cool Whip. Freeze. Cut in small wedges to serve.

Cut butter into pats and scatter in your baking pan. Mix flour and sugar, add milk, blend well and pour over butter.
Add drained peaches. Bake at 350` until top crust is bubbly and brown, (about thirty to forty-five minutes). Best served piping
hot with vanilla ice cream.

Mix sugar, salt, starch together; stir 'til smooth. Add liquids; stir well. Fold in berries. Cook on medium heat until
it comes to a boil; cook about 2 minutes more or until it starts to thicken and/or get clear. Stir constantly but carefully
so as not to crush berries too much.)

Melt the stick of oleo in a 9 X 13 pan. Sprinkle half the dry cake mix over melted oleo and pour the blueberry sauce
over cake mix as evenly as possible so as to cover the surface of the pan. Sprinkle other half of cake mix on top of sauce.
Cut remaining oleo in small pats and dot surface of mixture. Sprinkle with cinnamon/sugar mixture. Bake @ 350 until bubbly
and slightly brown. Serve warm - either plain or with whipped topping or ice cream.

Someone shared this little trick with me several years ago. Just add all the ingredients one at a time, stirring slowly,
to your standard butter recipe mix; mix well. Bake in your favorite bundt pan at 350' for thirty to forty-five minutes.

Mix your flour, sugar and pie filling in a microwave ready bowl. Add the first half of your water and the lemon juice.
Next, add your well-beaten egg yolks and the other ½ of your water. Beat for about a minute. You're almost done--place the
bowl in the microwave and cook until it gets thick. All microwaves are different, it takes mine around three minutes. Just
be sure not to overcook it. Once it thickens pour it into a baked piecrust! I top ours with Cool Whip

Grease the bottom of your pan with shortening and flour. Beat together your cake mix, eggs, oil, and sour cream for
about 2 minutes. Pour half of this mixture into the greased pan. Now, combine the sugar, pecans and cinnamon in a small bowl
and spread this over the batter. Top with the remaining batter and bake 45 minutes on 350 until golden brown. And now the
best part-the glaze. Mix your milk, powdered sugar and vanilla and drizzle this over the cake.

We’ll begin by combining five cups of milk with about eight tablespoons flour and two and a half cups of sugar.
(This makes a big "naner" pudding.) Always remember, add your milk to your flour and sugar. If you add flour to milk, you’re
gonna have clumps.

Okay, now we’re gonna stir in four well-beaten egg yolks. I’ve saved the whites to make the meringue. (Around
here meringue is called calf slobber. Yes, I know, that "ain't right.")

We'll cook this mixture of flour, milk, eggs and sugar over direct heat until it thickens up, stirring constantly to
keep it from sticking. Then we’ll take it off the fire, stir in a stick of butter and a teaspoon of vanilla and layer
it in a pretty bowl with our bananas and vanilla wafers

Take a small 3oz box of lemon Jell-O and dissolve it completely in a cup of boiling water. With an electric mixer, beat
in 16 ounces of soft cream cheese until this base is smooth. Pour into a prepared graham piecrust. I cut the fat by using
eight ounces of a low fat cheese along with 8 ounces of the regular stuff without adversely affecting the flavor. Last step!
Spread cherry pie filling across the top and chill for a couple of hours or until it's firm.

In a bowl, mix one 8-ounce package of cream cheese with ½ cup sugar until smooth, then gradually fold in one 8-ounce
Cool Whip until blended. Divide mixture between two graham cracker pie shells, spreading it evenly in the bottom of each.
In another bowl, completely dissolve one 8-ounce package of Jell-O in one and ½ cups boiling water. Add 16 ounces frozen strawberries
that you've allowed to thaw, three mashed bananas and a small can of crushed and drained pineapple. Mix well and pour this
Jell-O and fruit mixture over your crème cheese base. Refrigerate until firm and share the second pie with a friend.

You'll want to pour two cans of apple pie filling into an oblong baking dish sprayed with non-stick cooking spray. (If
you have cherry pie filling--change bait in midstream. It'll still be good.) Cover this pie filling with one box of dry cake
mix, white or yellow. Take a stick of butter and chop into small pats over the top and sprinkle with cinnamon and sugar! That's
it. Bake at 300' for 35 minutes and enjoy with a hot cup of coffee. Delicious!